Sunday Pot Roast (Instant Pot Recipe)

This Instant Pot Pot Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot method of cooking a Pot Roast is as tender as a traditional recipe but cooks in less than half the time!

Sunday Pot Roast in the Instant Pot

Pot Roast has always been a favorite Sunday dinner in our family. Sometimes we make it with mashed potatoes, sometimes with carrots and potatoes cooked with the roast. Either way, it is always delicious.

Because I sometimes forget to put the roast in the oven or slow cooker in time, I find myself scrambling to get dinner ready. I’ve walked in the door from church and thought, “SHOOT! I never put the roast in!” If you are like me, this Instant Pot recipe is a lifesaver – especially on those days.

If you haven’t jumped on the Instant Pot train yet – YOU NEED TO! It is one of the most convenient kitchen appliances I have ever owned. This recipe is just one of the MANY Instant Pot recipes that I have incorporated into my regular meal rotations. You can find our favorite Instant Pot here!

Update: Since we first created this recipe, we’ve had many comments regarding the success of this recipe. We’ve updated the original post to include some of the most frequently asked questions and comments.

How Long Do I Cook A Pot Roast in an Instant Pot?

Instant Pot Pot Roast cook time varies depending on the size of the roast. A 2-pound roast should take about 45-50 minutes on high pressure. Each additional pound should be an additional 8-10 minutes. Check in the comments below to see the times others have used with success.

Can This Be Made in a Pressure Cooker?

This recipe is not exclusive to the Instant Pot. This pot roast recipe can be made in any kind of pressure cooker. Follow the recipe below using the settings of your pressure cooker and enjoy a delicious roast in less time.

Why I love Pot Roast in the Instant Pot

It’s EASY. With the instant pot, you can sear the roast and saute the onions AND cook it ALL in the same pot. You don’t have to dirty 3 different pans to do it. Even a slow cooker can’t do that for you. Did I mention cleanup is a snap? It is. SO easy.

It’s FAST. Beginning to end, we are talking around 2 hours. TOTAL. That is literally a quarter of the time it takes to make.

It’s DELICIOUS. Honestly, I think this pot roast turns out just as good, if not better, than most slow cooker pot roast recipes I have tried. It is full of flavor and perfectly tender and easy to shred.

Crock Pot Roast

All the above reasons have me hooked on making a pot roast quickly in an Instant Pot. However, sometimes I like to take it slow and just let it cook all day. If this is the way you want to go, we have a great Crock Pot Roast recipe too, see our Slow Cooker Roast Beef and Vegetables Recipe. If you don’t have a pressure cooker, you will definitely want to give the slow cooker version a try!

Instant Pot Pot Roast with Potatoes

A quick note about adding potatoes, using baby potatoes are totally the way to go. They are the perfect size and they don’t get mushy. Potatoes that are peeled and cut tend to get mushy in the Instant Pot when they cook for a longer amount of time. By keeping the skin on and not cutting them, the potatoes cook thoroughly while remaining firm.

Instant Pot Roast Gravy

Making gravy in the Instant Pot is a breeze. The easiest method is to remove the pot roast and vegetables when they are done cooking then switch the cook setting to “saute”. If there aren’t enough beef drippings to make a gravy, add some beef broth. Combine a little water and some corn starch in a liquid measuring cup to form a slurry. When the drippings and broth start to simmer, whisk in the cornstarch mixture a little at a time until it becomes a gravy consistency. Simmer about 3 minutes adding more beef broth to thin if needed. Add salt and pepper to taste.

How to Cook a Pot Roast in an Instant Pot

Sunday Pot Roast (Instant Pot Recipe)

Pot Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot version is as tender as a traditional recipe but less than half the time!

**I feel I need to mention that this post is not sponsored. I bought my Instant Pot with my own money and we are not getting paid to write about it. I know many of you out there have Instant Pots as well and we have been getting many suggestions and e-mails about adding some Instant Pot recipes, so this is us responding to you.**

This recipe is for a whole roast– when we have done it this long for this size of roast it seems to work well. It may take less time if you cut the roast into smaller pieces. You are welcome to try it for less time. Let us know how it turns out if you do!

I concur about veggies. Like the concept of the recipe, was too bland and veggies were like firm mush. Will try different seasonings or marinade, and stopping half way through to add veggies next time.

I only did 60 mins, because my roast was 2.5 lbs, used more veggies than the recipe called for, and the the carrots came out very mushy. Meat is a little on the dry side. The potatoes look fine. It smells divine !!

I’m new to the IP world and am satisfied with the results but perplexed by recipes … Prep and cook time, okay, but no mention of how long it takes for the pressure to build, which, for recipes like this, is a long time. This makes it hard to plan on having meals ready at a certain time. Would you please include approximate that information? Thanks.

Hi Jenny– The time for pressure to build can vary greatly. It can sometimes take up to 20 minutes. When preparing something, I would just assume that it is going to take around 10 minutes (more or less) to come to pressure. Hope this helps!

There is a meat/stew button on my Instant Pot that I would like to use instead of the manual button. Can you tell me how many minutes should I cook it for and at what Pressure using this button? Thank you

i tried it and it gives you 35 minutes w/15 mins to let steam out naturally plus the meat seemed a little dry until i made the gravy. also can someone tell me if they have ever done the potatoes and carrots separate from the chuck roast in the instant pot?? thanks ahead of time

If you only cook veg for ten min by themselves, how is it conceivable that 70 min won’t turn them into mush? Very counter-intuitive to keep them in so long. This is a pressure cooker, not a slow cooker only, or the oven.

I cook my 2lb roast every time for 35 min, then after it has released pressure, if it can withstand a bit more cooking, I leave it in when I cook the veg for 6 min.

I got an Instant pot because my friend cooked me an exquisite juicy roast from frozen in 25 minutes….not sure why everyone is cooking theirs for so long. No wonder they are dry.
P.S. I make the beast turkey chili in the world in 35 minutes.

I made this for my family tonight. Although the flavor was good, it was overcooked. The carrots were so mushy you didn’t have to chew, and the potatoes were also a little too mushy. The meat was good, but I believe I could easily cut twenty minutes off the cook time. First attempt at this type of meal in my instant pot, probably not a keeper, but a good place to start.

I think the instant pot meals just take trial and error. I cooked for 70 minutes. Yes, very soft potatoes and carrots, but I’d rather have that than tough meat. I’m still learning how to use my instant pot, so am happy to find recipes for yummy meals. I wonder if the time could vary based on the size of IP? I have an 8 quart. Just a thought.

Thank for your review. After seeing so many people talked about how mushy the veggies were I plan to use my rack thing upside down over the meat to place mine on. I haven’t seen how it’ll all fit yet, so we’ll see. Also I But whole carrots, so I will likely only cut them once in half for cooking. Will not be cutting to taters either. Hopefully that’ll help.

I do my beef roast for 90 minutes. Then after I release the pressure I put in my potatoes that are cut in half or quarter, depending how big they are and my carrots and process for another 4 min. fork tender roast, and no mushy vegetables

I made this tonight. I had a 4.5 pound roast. I cut into 4 slices and browned each side for 4 mins. I put into the IP with 2 c water and 2 packages of Lipton Onion Soup, and about 12 small potatoes on top. I cooked for 60 mins and let naturally release as I was away from home. It was on warm for 45 mins before I opened up. I removed the meat and potatoes and reduced the liquid on the stove in a sauce pan for 20 mins. I thickened the sauce with Wondra flour. It was delicious!!! The meat was perfectly tender and the added gravy was the best! The potatoes were in tact, some cracked open, but they were delicious!

Can you adjust the pressure? I’m not sure how a stove-top one is different. I am assuming as long as you can get it to “high pressure” it should work but I don’t know for sure. Sorry if I’m not much help on this!

The stove top requires quite a bit of water. Depending on size of roast and amount of veggies. But you can cook a good size roast and veggies in about 30 minutes. The only way to control the pressure is to lower the heat on your stove but not very accurate.

Once a stove top one reaches high pressure you turn it down to low – as long as steam is still coming out even a little bit it’s still at high. It took me only like a year to figure that out! I would quadruple the amount of liquid in every recipe otherwise it’d burn…. yeah oops. Anyway, just got an Instapot and trying this recipe for my first one!

My pressure cooker has settings on the jiggler for 5, 10 or 15 lbs of pressure, depending upon what you are cooking. And, when it starts jiggling, I generally adjust heat to where it is only jiggling every 15 – 20 or more seconds.

This information is for a stove-top pressure cooker. My pressure cooker has settings on the jiggler for 5, 10 or 15 lbs of pressure, depending upon what you are cooking. And, when it starts jiggling, I generally adjust heat to where it is only jiggling every 15 – 20 or more seconds.

My pot says to cook a 3# chuck roast for 25 min. and it is perfect. I don’t do the vegetables at the same time as I have found they turn much too soft. I remove the roast and cook the veggies in the liquid for 5 to 6 minutes on high pressure and they are perfect. Hope this helps.

I just cooked this for dinner and used a 3lb roast, small carrots and small whole potatoes. I cooked it for 55minutes and it was perfectly cooked. I might add another packet of onion soup next time, I thought it was a bit bland but my husband loved it.

We haven’t tried it with 2 roasts. I am sure it would be fine to do- I don’t think you would have to adjust times– if you increased the time if would make the vegetables too mushy. If they are two separate roasts they should cook fine side-by-side. My only worry would be overcrowding. As it is, this recipe took up my entire Instant Pot :/ Hope this helps!

Everything seems to be for pressure cooking however I would like to slow cook my roadt but cannot find how long to cook it anywhere. So, my question is how long do I put the timere on for slow cooking a roast.

Made it tonight with a 2.5lb roast at 70 minutes. Perfection. I followed your steps, but had to make a few minor modifications as I didn’t have beef broth or onion soup, but did have bullion cubes and some “roast in bag” seasoning I bought before getting my instant pot. Amazing. Thanks for the inspiration! I’ll never make a slow cooker pot roast again!

This was my first ip meal and it was delicious. I left out the potatoes and carrots (didn’t have any), but followed the rest of the recipe to a T. I cooked it for 70 mins with a 2.5 lb roast. I had some rice and roasted broccoli on the side……mmmmmm.

Hi,
Just put it in the IP…I’m excited to see how it turns out. I was wondering….could I let it go natural release and then just leave it for a bit longer in the pot? My timing was a bit off and we won’t be back from my sons’ oboe lesson until 6:30ish…which would put the roast cooking for 80, then natural release for 40 minutes and just on stay warm mode. Think it’ll be ok or should I get my mom to come over and get it out of the pot? EEEK!! Should have looked closer at my clock!

I absolutely love this recipe. I’ve been using it for about a year now. It is a staple in our family. We go to it at least once every two weeks. We cook it just as your recipe says and it comes out great!! Thanks for posting!

Hi Emily– did you rub the roast with Kosher salt before adding to the IP? We have found that this is what really enhances the flavor. We are usually pretty generous with the salt as the potatoes and carrots absorb a lot of it, too. :/ So sorry this didn’t work out for you!

Hi,
I have been cooking over 50 years, but a newbie to IP. Since the fingerling potatoes come in 24 oz bags at my store, can I put all of them in? Also, my family loves baby carrots and they come in 1# bags, so coukd I also put all of them in?
Is so, would the time change? Thanks for your help.

Wanted to use what I had on hand…will buy a beef roast for next time. I used a pork roast! Punctured it with garlic snapes and followed everything exactly. It was only about 1.5 lbs so I only cooked it for 28 mins. Turned out fantastic. Everything, the the potatoes, carrots roast, then used the liquids to make a gravy. I’m sure it will be fantastic with beef as well. Thank you!

i saw this recipe and liked the looks of it, but i made some small modifications to it (please don’t be offended. it is rare, if ever, that i follow a recipe to the letter). my roast is about 2-1/3lbs, so, after searing, i cooked it for 35 minutes, quick release (the roast was done but not quite tender enough), then added the veggies and cooked for an additional 10 minutes with a slow release. perfect. i also added dashes of fish and soy sauces, which make the broth somewhat salty until you add the veggies. sprigs of fresh thyme, dried tarragon and whole peppercorns were added with the veggies as well.

Thank you so much for your comment! We love it when people modify and make it exactly to their liking. I like how you added the vegetables in later. That is a great idea! Not offended at all 🙂 Glad you liked the recipe!

Thanks for your great instructions! I used them to modify a slow-cooker recipe that turned out SOO good I wanted to share…it’s a “sweet and sour” twist on the traditional post roast flavors. The only changes I made were replacing the broth and soup mix liquid mixture in your recipe with a “sweet and sour” mixture of one large 14 oz. can (or 2 small cans) of tomato sauce, 1/4 cup packed brown sugar, 2 Tbsp. vinegar (red wine or cider), 2 Tbsp. Worcestershire sauce, and 1 tsp salt. I deglazed the Instant Pot with a splash of the liquid mixture after browning the roast, then added the vegetables and roast back into the pot – poured the liquid over the top, and pressure cooked it all for 1 hour 10 minutes (though I think one hour would have been fine). So yummy! It isn’t like a Chinese food kind of sweet and sour – more like a Scandinavian, meat-and-potatoes type of sweet and sour (quite mild 🙂

Ok, so I have 2 chuck roasts both about 2.5 lbs I’d like to use tonight with the potatoes and carrots. i will put them side by side instead of on top of each other. How long should I cook them for and how long with the slow release take? Thanks!

I made this tonight and it tasted great. I haven’t seen any comments here about feeling there was too much liquid, but I feel I could have done 1 cup of broth instead of 2. What do you think? Could it also have been that I let it natural release for 20 minutes instead of 10?

This is the worst meal I have made in 20 years! Prepared as stated. My first time with an instant pot and if this is what I should expect, it’s going in my next garage sale. Everything was so over cooked, 80 minutes, should have been done in 30.

Well, I am not much of a cook. I am about to attempt my first meal. I bought a 3 pound roast, ingredients EXACTLY as listed above. Do I cook for 80 minutes or what? What’s the point of a recipe if I have to guess at the times and so forth?

It’s tricky because it seems like people are getting different results specifically with this recipe. We did ours at 80 minutes and it turned out perfectly. Others have said 80 minutes is too long. Some have suggested doing a slow release at 50 minutes and then adding the veggies and then doing 30 minutes and then a quick release.. but that takes longer. I would say you would probably be ok taking it out at 70 minutes.

Hey. I’ll buy it. I only have one Instant Pot. I have to take it in my LQ Horse Trailer. I can make anything with it. They call me the Camp Bitch and always remind me to take it with me Trail Riding. Best piece of equipment I ever bought for cooking

I made this recipe with a 2 lb. London broil. 80 minutes might have been a tad long but my husband loved it! Instant Pot is a must for folks like us who spend months at a time in an RV. I used Idaho potatoes cut in thirds and 6 carrots cut in 3″ pieces. This recipe is a keeper!

Thanks for your recipe! I’m planning to use it tonight with golden potatoes, sweet potatoes and baby carrots. I’m going to cut back the time to 40 min, add veggies and cook another 15 min.

I’m prepping it now, searing it, and adding broth ( also prepping veggies in bag). Once it cools, the steel pot will go in the fridge, covered, until time to cook.

I love my stove top pressure cooker, but the instapot is so easy and worry free that I use it almost exclusively now. Electric pressure cookers do not achieve as high a pressure as stove top pressure cookers, so you do need to cook longer if you are using a traditional recipe, maybe 10-15% longer, but it will vary.

I made this a couple of weeks ago and it was delicious. I did add a couple of shakes of Worcestershire sauce with the broth. I added the carrots after 60 minutes. My family gobbled it all up. Even the picky one. I’m making it again right now. So yummy. Thank you.

I added 3# of Yukon gold potatoes whole and 2# of baby carrots along with a 3# roast. It was great (used an 8 at. pressure cooker to get everything in). Used corn starch to thicken the liquid for a very tasty gravy. Will definitely make this again.

Thanks for the recipe – very yummy and most importantly, the roast was tender. Yes, you can cook a roast in 30 minutes in the IP, and I’ve done so several times, but it’s not fall apart tender like the crock pot cooks. I’ve been cooking my roasts now for about 60-70 mins and they come out fall apart tender like yours. So to all those who say you can cook the roast in 30 mins, they are correct. It’s cooked, but it’s not super tender. Stick with 60-70 for fall apart tender!

Loved the idea of putting the onion soup mix in a bag and coating the veggies in it! Will continue to do that!

Made this for lunch today-found it on Pinterest. I had an arm roast. I haven’t tossed the veggies in the oil & seasoning before-love that idea! I did it for 65 min & it was plenty done-probably could even have done 50 or 55. I used Idaho potatoes & cut them in 1/2 or 1/3 if bigger. The veggies were very soft but not bad. If you don’t like them soft add them later or cook for less time.
Thanks for the great recipe!

I use my Mom’s recipe that she made in the oven for a beef roast. Paired with big home style biscuits, it is the most delicious beef roast I’ve ever had!!
I adapted it a bit for the crockpot so I could cook it for I was at work!
I use a 3# roast (give or take a little) Lipton onion soup mix,
6 beef boullion cubes, 1/4 c water, 1 can of cream mushroom soup, 1 can of cream of celery soup, potatoes (cut in quarters) , carrots, and sliced onions, salt and pepper. I salt and pepper the roast, brown it, put it in the crock pot, then mix the water and soups, put in the vegetables, spoon the soups over and around the roast and veggies and cook on low 10 hours. The soups make a delicious gravy. How could I make this in the Instant Pot?

If you did this in the instant pot, I would probably add everything but the creamy soups and cook for the same amount of time as suggested in our recipe (maybe even less– like 60 minutes) and then stir in the cream soups at them end with the drippings to make a gravy. I have never tried this though before so I can’t say for sure. Hope this helps!

THANK YOU! My husband loves pot roast and it has never worked for me- but this recipe was perfect! I had 2 pieces of chuck roast that equaled 4.2 pounds all together and I set my IP for 70 mins and quick released it after 10 minutes of it being done. I took everything out (carrots and onions were mushy) and put potatoes cut in quarters , with new carrots and onions and set the IP for another 7 minutes! It was delish and even my 4 and 7 year olds went back for seconds!

yay! So glad to hear you liked this recipe. It is always a WIN when the kids approve 😀 Great idea putting the potatoes in afterwards so they don’t get soggy. I bet the carrots would go well with the potatoes next time (the onions would probably be ok staying in the the roast), thanks for the comment! 😀

We used a 6qt for this recipe and the veggies were packed in pretty tight. If you do what others have suggested and put the veggies in half way through, the meat will shrink down a bit leaving more room for vegetables once you add them. Hope this helps!

I used this recipe for my first attempt since purchasing my instant pot today. I set the time for 60 minutes after reading a lot of the comments above and it was perfect! I was afraid to open it after so waited for the pressure button go down first. I will probably use 2 onions next time. (I chopped mine coarsely).

Deelish!! My first time using IP! I used 3# chuck roast . Didn’t have beef broth so I mixed 1 can cream of mushroom with water and add 2 cups of that. 70 mins cooking. 10 mins natural release then quick release. Removed meat and veggies. Turned IP to Saute and reduced the liquid to a delicious gravy. This recipe is a keeper! Thanks

I was very nervous when I cooked a 3.2 lb roast in the instant Pot. First I browned it a little bit with onion. Cut the roast in approx 6-8 pieces poured the sauce I use over the roast. And pressed “Manuel”. It was done in 40 minutes. Was delicious, really tender & flavorful. I was scared to death I would ruin it, but it turned out perfect, I did not add vegetables to the roast though.

Thanks so much! Hubby bought me an Instant Pot over 2 months ago but I’ve been afraid to use it and the hubs has been very disappointed. Today I’ve been stuck working and, because of this recipe I’m going to give it a try! I’ll let you know how it goes. My family don’t like the veggies in the slow cooker anyway but I like the flavor they add to the roast so I’m going to follow your recipe to the tee.

I had a 3 pound chuck roast and experimented with the meat/stew setting. I sauteed per the recipe then set it for 35 minutes on meat/stew. I let it come down from pressure naturally for 10 minutes then added peeled potatoes cut in thirds and carrot sticks and onion. I set it for 10 minutes on high. Then let it naturally release (while we waited for my college aged son to find his way home). It was on low for 20 minutes. The roast, potatoes, and onions were perfect. The carrots were over cooked because I cut them quite thin. Hope this helps anyone wondering about other timing options.

I discovered that my roommate ate my carrots and used up my Onion Soup Mix, so I had to improvise a few things. But in the end, I was very happy with the results!

I added a tablespoon of red chili flakes to the salt and pepper to season the roast, which I find really draws out flavors. I seasoned the potatoes and onions with salt and garlic powder and tossed a couple of bay leaves into the pot. The idea of coating the vegetables with olive oil and soup mix is brilliant and I’ll definitely do it next time!

I did use the fingerling potatoes and they held up beautifully to the 70 minute cook time, just as you advised. I did find that the onions broke down a bit more than I might like, so next time I’ll try adding the veg after 40 minutes.

My roast was tender, my potatoes were just firm enough, and altogether we enjoyed the pot roast very much – Thank you!

80 minutes is just way too much time in an IP for a 3 lb roast. The instructions that come with the IP say 3lb roast on high for 25 minutes. If your cooking anything in an IP using the same amount of time you would use in an over, something is wrong. Other than the time issue, this is a nice recipe.

Nothing is wrong, you just dont understand the point of a pressure cooker. Yes you can cook a
3# roast in 25 minutes, it wont be tender. The whole point of a pressure cooker is to give you slow cooker results in a fraction of the time. There is a huge difference between meat cooked enough to eat without getting sick and meat that is tender and juicy. You think something is wrong if you cook it for what you claim is oven time? Cook a roast in the oven for 70-80 minutes and one in a pressure cooker for the same amount of time and the difference will be obvious. For all the people complaining about the time, the cut,size and fat content will have an impact on how long it takes, just like any other meat recipe regardless of cooking method.

Made this tonight and my husband said “this is amazing!” It was a huge hit with me and the kids as well!! I did coat the roast with kosher salt and then browned it. Thank You for such a great recipe! Oh and I just turned the instant pot to sauté after taking the roast and veggies out added a cornstarch slurry and made a gravy!! Yum-O!!!

How long was the oil heating? It sounds like your oil got way too hot for some reason. I’m so sorry it splattered everywhere. You are supposed to add the meat when it is just hot enough to be shimmery.. not much longer or it will get too hot. It should only be heating for 20 seconds or so because it gets hot so fast. :/ I am guessing that was the issue.

This was AMAZING! Going off the comments I did it just a tad different. I used a can of cream of mushroom soup and 3/4 cup of beef broth for the liquid. I pressure cooked for 45 minutes. I had to run to get my son from hockey so it had a 29 min slow release. Then I put the veges in and cooked another 20 mins, 7 min slow release then quick release. I added 2 tbs cornstarch (with 2 tbs water mixture) and put on saute to thicken the gravy up. So delicious! I def will be making again! (I had a 2.75 lb roast)

Excellent!! My Chuck Roast was 2.3 lbs. I filled the pot to the top with veg. I cooked for 60 mins since my roast was smaller. Veg a bit too done, but roast was delish! I think with that size meat I will try 50 mins next time…OR do what someone else said and cook roast for 30 and then add veg for last half. It was still delicious and my husband loves anything I cook so he loved it anyway! I put pot on saute after pulling out meat and veg and thickened it up and added a pack of Au Jus mix. that was yummy.

I’m an IP newbie – I have a 2 1/2 lb. chuck roast. How much should I alter the cooking time since it’s not quite 3 lbs.? Also, can I add more beef broth if I want more gravy? Thanks – can’t wait to try it tonight!

Yummy, Followed it to a T, except for I substituted 1 cup of beef broth with 1 cup of white wine! I did 70 minutes, manual cook time on high, sliced my vegetables bigger then normal, and used the small whole round potatoes instead of big one’s sliced ! 70 minutes in the IP and 15 mins. natural release and then quick release ! I opened the lid, stuck my serving fork in to test the meat, and when I pulled the fork out, the meat fell apart! Tender and moist!! Thank you for a gorgeous recipe, I;ll be making this again!,

I have made roasts in my instant pot and have done differrent times. One recipe said to cook on high for 25 minutes. I personally thought it was a bit tough (chuck roasts as a general rule are never tough!) I made a recipe similar to this one (no soup mix and peeled potatoes) Cooked it for the 70 minutes and it was awesome. I can only assume that this will be even more awesome because I have the soup mix.

Your biggest issue with a 5 Lb roast will be getting it to fit! With the vegetables you will need a little wiggle room. Other than that, you should be able to make it just fine as written in the recipe. Some are saying that they are reducing the time for a 3lb roast so it sounds like it might be just right for 5lbs!

Thank you for this recipe! Based on the comments of others I decided to cook the meat in my IP for 30 minutes, then NR for 10 minutes, followed by QR. I added my veggies then put the lid back on and cooked for another 30 minutes. I am not great in the kitchen AT ALL, but we had guests over for this dinner and everyone loved it. It was delicious! Thank you!!

I just made this – 1-8-18 – using an 8 quart IP, with a 4 lb chuck roast, a whole bag of baby carrots (3 cups ish), and a bag of small potatoes and 2 quartered onions – in my opinion 60 min would be PLENTY – all tasted good but all overdone – veggies were too soft, and meat fell apart – didn’t need to slice it

Husband loved this recipe, he likes his vegetables soft and mushy. Made according to recipe, except used 1 pound large carrots cut in big chunks. My 3 pound chuck roast filled the bottom of my 6 quart Instapot, so just put all the vegetables on top of the meat. Took 18 minutes to come to pressure and start cooking . I’m new at pressure cooking so keeping track of this for future timing. Cooked for 60 minutes and left for natural release, which didn’t happen after 30 minutes so quick released pressure. after that. Meat was fall apart tender and flavorful.

I made this for dinner yesterday. Because I read so many comments about the vegetables being mushy if in the whole time I did 50 minutes for the roast, then another 20 minutes with the potatoes and carrots. Crazy good results !

Did a 1.5 chuck/pot roast for about 40 minutes. First I sautéed both sides, then I added 1/2 cup water mixed with a package of onion soup mix & cooked for 40 minutes. It was perfect. I made “funeral potatoes” so I didn’t do vegetables in the instant pot this time.

I made this recipe as written except decreased the pressure time to 50 minutes. The meat was perfect, but I would prefer the carrots and potatoes to be a little more firm. Next time I will add those at the end. Excellent recipe and my husband loved it!

I made the sunday pot roast yesterday – my first meal in my new instant pot. It turned out beautifully. I did make a couple of changes using what I had on hand. Used regular carrots cut in large pieces and smallish yukon gold potatoes. I also used 1 3/4 cups beef broth and 1/2 – 3/4 cup of red wine. Cooked for 70 minutes. The meat was fall apart tender and the vegetable were pretty soft but very tasty. I also peppered the meat, added two bay leaves and a touch of dried thyme. Had lots of liquid so I made plenty of gravy to also have tonight with hot openfaced beef sandwiches.

Going to make this tonight with a 2 lb chuck roast in my IP. Will cook on meat/stew setting for 40 minutes and add vegees in after for 15 or 20 minutes. My question is, should I put it back on the meat/stew pressure setting or just regular pressure setting. I don’t know the difference between the 2. Thanks

I also made this recipe as written and decreased the pressure time to 50 minutes. Used new potatoes which we did not cut, and had large size carrots (that we would normally never choose). That seemed to make a difference in the results. Meat was juicy/ tender/delicious, texture/taste of potatoes and carrots were good. We added a chopped red onion which disappeared during cooking, will try adding mushrooms next time.

My husband made this recipe a few days ago in the new 8 qt. Instant Pot that he got as a Christmas gift. Since there was plenty of room, he threw in way more than the pound of potatoes and cup of baby carrots the recipe called for. He used large russet potatoes, peeled and cut in half. He didn’t even bother seasoning/marinating the veggies separately in a bag.
None of that affected the outcome negatively- because everything that came out of that pot at the end was so so so so good! Our potatoes and carrots didn’t get mushy, just perfectly flavorful, with a fork cutting through the hunks of potato like they were sticks of butter. Heavenly. The roast itself was perfectly juicy and fork-only tender and delicious. It was only a $10 rump roast from Walmart but it turned out way better than any $10 hunk of Walmart meat has a right to…The kids were scarfing down the meal like hungry wolves. We all ate WAY too much but it was so darn good it was impossible not to! The next day my daughter and I had the leftovers for lunch and it was even better (like roasts tend to be the 2nd day). My husband and son were super-bummed that we got to the leftovers first and that they missed out, so it was decided we would definitely make it again very soon. So thank you for the recipe and for making the maiden pot roast voyage in our Instant Pot a resounding success. Yay!

I literally laughed for about 3 minutes because of this line “..but it turned out way better than any $10 hunk of Walmart meat has a right to” haha that is great. So glad you liked it so much and so happy to hear your first voyage with the IP was a success!

The meat turned out great, the potatoes and carrots were way too soft. Next time I’ll do the meat first. Take the meat out to rest then add the veggies to the pot for a few minutes. It’s ok…trial and error, lesson learned ????????

Any ideas what i might have done wrong? I followed the instructions, but the meat was extremely dry and tough. The veggies were a bit soft. The flavour of the broth was fantastic, but the dry tough meat was a disaster.

Thank you so much for posting this recipe! I made this tonight, and it was an instant hit!! We bought a roast to cook in our Instant Pot, but I didn’t know what to do with it until I found your recipe. I had a big roast, so the 80 minutes was perfect. And the gravy made from the juices was delicious. I haven’t been a very big fan of roast, but I think your recipe has changed that! It was amazing. Thank you again!

Oh my goodness! After reading the mixed reviews, I was hesitant to make this recipe; however, I’m SO glad I did! It turned out fantastic! My husband asked if I would make it every Sunday! Haha! My extremely picky six year old son loved it! I cooked it for 75 minutes due to the roast being 3.5lbs and it was unbelievably tender. The potatoes and carrots weren’t mushy at all; they were perfect! Thank you for sharing your recipe with us!

this turned out wonderful. had to improvise as i did not have onion soup mix. I added 2 tsp minced garlic, and a chopped onion to the pot after browning the meat. added beef broth as the cooking liquid.. cut larger potatoes in half and broke my large size carrots in half.

I also use garlic powder, onion powder and seasoned pepper along with the salt on the roast while prepping the Insta -Pot. I also added 2 Tbl of horseradish on each side of the roast before adding the vegetables. Makes a much tastier gravy also. Cooked at 60 min with 10 min natural release.

Just used this recipe as a basis for my first maiden run in my instant pot. I modified it a bit (I’m a fairly experienced cook). I settled on 45 mins with a 15 minute release and it turned out perfectly. Veggies are the perfect texture (still slightly firm) and the meat is fall apart tender. I made gravy out of the broth, of course.

Last night, I used the Instant Pot to make spaghetti … tonight I’m braving your pot roast … super small just in case it doesn’t work … we’ll see … ????????

Update … I’ve made another (somewhat) meal … live and learn … I set it for 30 minutes … 25 might have been better … but I forgot the time … so once done … it continued for another 26 minutes … oops … meat could have been more tender … only used 1.25 lb … not a big waste if I screwed up … carrots a bit soft … that was user error ???? … spuds are great … maybe add a gravy packet next time … cut onion smaller … but I really can’t complain … only ONE pot again!!! … cheers ???? …

Made this tonight… DELISH!!! Hubby loved it. Roast was 3lbs and cooked 70min. Used Himalayan garlic salt on the meat. Added Brussels Sprouts. Meat and potatoes were perfect. Veggies a little soft but that’s how I like them in pot roast. Plenty of juices left to pour on top, add some freshly ground pepper and you have a perfect hearty cold weather meal. We will def be making this again. Thanks! ????

I used a 2.25 lb roast and cooked it in the broth for 40 minutes with a 10 minute natural release. I then added quartered potatoes and large carrots cut into 3″ pieces, and cooked 15 minutes with a quick release. The meat was perfect but the veggies were too done. Next time, I will do 50 minutes for the meat and then only do 10 minutes after adding veggies.

I have had my Instant pot for over a year (wedding gift) and until yesterday, I have ignored it because it seemed too complicated. I came home from work late yesterday with a taste for pot roast and while googling conventional oven cooking times, I came accross your recipe. Your recipe made everything seem easy so I decided to try it–I am glad I did! I made a roast last night and I am so happy with the results! I can’t wait to try my instant pot for something else. ‘So glad you created this post!!

Made this tonight…the third recipe that I have made in my instant pot….the roast turned out AMAZING! Pulled right apart, I have NEVER gotten a roast to turn out like that!!! However, my veggies did turn out mushy….but they still tasted GREAT! So….I will do as another person mentioned and put the potatoes and carrots in half way through cooking time next time….other than that…superb! Thanks for the recipe!

I made this yesterday for Sunday dinner. Followed the recipe and cooked it for 70 minutes. Turned out perfect. Meat was fall apart tender and the potatoes were soft, but not mushy. There were no leftovers!

This was fantastic. I was hesitant because all the comments mentioned mushy/dried veggies. I cut my 2.4 roast into 4 big chunks, seared it. Covered with stock and onion mix, then put the onions, potatoes and carrots on top. Cooked in the instapot on meat/stew setting for 50 mins. Natural release for 7 mins then quick release. It was perfect. Meat was cooked to perfection and the carrots/potatoes were cooked yet firm. Highly recommend!
Thanks!!

Cooked a 2.5 lb. roast tonight using this recipe to a t. The only change I made was to use just one onion since my husband isn’t crazy about onions. This was wonderful. I cooked the roast for 72 minutes.

Thank you for the recipe. 1st time Instant Pot user and decided to start with this recipe. Cooked it for 60 minutes because the roast was a little under 3 pounds, used whole small unpeeled yukon gold potatoes and baby carrots and everything turned out almost perfect, the only problem was getting the roast out of the pan, had to resort to a slotted spoon, that meat was so tender it was just falling apart! This was one drop dead delicious meal right down to the gravy.

I prepared a 3.5 lb rump roast just as directed. Rubbed with kosher salt then seared it. I used whole, unpeeled, red, medium sized potatoes and whole carrots cut in half. Set on manual in my IP for 70 minutes; NR for 10 minutes then QR. I used a flour and water slurry to thicken the gravy. The roast was mostly medium to medium-well but was super tender and sliced nicely along the grain. This meal was so delicious!! My husband said it was the best meal he’d had in a long time (he does most of the cooking)????
I won’t change anything the next time I make it!

Tried this with my Lux 6 quart and here is what I learned! I prefer to use the meat/stew setting for fall apart meat. I cut my chuck into 2 large pieces and browned separately to avoid overcrowding in the pot. I removed the meat and then used the broth to deglaze the bottom, put the meat back in and set on Meat/Stew on high for 50 mins. My roast was 2.5 lbs. After 50 mins, I QR’ed and opened the lid. There was alot of liquid so I used a soup spoon to remove most of the fat and about 1/3 of the liquid. (Depending on how fatty your roast is, you may have more or less fat, I hate greasy meat!). Once I reduced the liquid, I placed my trivet on top of the meat and liquid and added my vegetables (prepared as described in the recipe) on top of the meat on the trivet. I put the lid back on and set Meat/Stew on high for 15 mins. After the timer went off, I did a QR again and removed the lid. The smell…divine! The meat was fall apart tender and the big were soft but not mushy. I separated the meat into one bowl and the veg into another while I thickened the gravy in the IP. Once meat and veg were removed I turned the IP on Saute (high) and added a slurry of 2 tbsp. Cornstarch and 2 tbsp of water to the drippings, stirring constantly with a whisk until optimal gravy thickness was reached. Off went the pot, onto the plate the food went (with ample gravy) and into our stomach it went. Rave reviews from my hubs and I. Make sure you season the outside of the meat very thoroughly with salt/pepper before browning. That’s where you get your flavor!

I just made this last night. I went a bit rogue and coated the meat with a bit of salt and lots of pepper. I also added two cloves of garlic. I put the meat on the bottom and it covered the whole bottom (my cut was a bit thinner and flatter, Walmart… need i go on). I covered it with the broth, added a sprinkle of onion soup mix, halved yellow potatoes, more soup mix, onions, baby carrots, and the rest of the mix (I didn’t feel like wasting a bag to shake it up). I cooked it for 60 min with the 10 min natural release. The meat was good, the potatoes were good, the carrots were tasty but mushy. Next time I’m going to try large pieces of regular carrots. I prefer pot roast with broth almost like soup so i didn’t make the gravy. We had leftovers today and they were even better! Yummy!

Good basic recipe. I like that you use cornstarch rather than flour for thickening; flour often tastes floury if it hasn’t been cooked first in butter to make a roux, before mixing in liquid. Overall too salty (see below) and lacking in flavor (See below re garlic and herbs).

Regarding your statement: “perfectly tender and easy to shred.” We prefer intact slices, not shreds or falling-apart meat. Shreds are in the nature of stringy cuts like chuck. Round is more likely to stay intact for slicing, but when we’ve used round for stews and pot roasts (oven or slow cooker) the meat has been quite dry.

I’m wondering whether an instant pot or similar pressure cooker might give less dry results with a round roast, on the theory that the pressure may force ore of the liquid/steam into the meat. I will experiment with this next time we have a craving for pot roast, but what kind of results are achieved when using Round in a pressure cooker? Is it dry? or???

My husband grew up with brisket and pot roast practically synonymous; brown the brisket, cook with onions, carrots, red wine, and lots of herbs for seasoning, then let it sit in its juices overnight and slice very very thinly across the grain, place the slices back in the liquid and reheat for dinner. But brisket is is hard to find out here in the boonies, and is too expensive to experiment with.

Whatever meat I use, I will for sure add around a dozen whole peeled garlic cloves – about a whole head, or half a bag of the already-peeled ones. After all that long cooking, they will be very soft but still identifiable in the juices. My daughter and I always vie over who can find more of these delicious bits in the sauce! Fish them out and put them in a small bowl to serve at the table for the of us who like to eat them whole with a bite of meat or mash them and spread them like butter on good crusty bread. Or, pre-mash them, add a drizzle of EVOO and a small bit of coarse Kosher salt, and pass it in a nice little bowl like whipped butter.

And PS – instant onion soup mix is sooooo salty, that along with the salt being sprinkled on the roast and the salt in the broth would be way too much sodium for many people. I would skip the salt sprinkle and use salt-free or reduced-sodium (or homemade!) broth, OR use more fresh onion and skip the onion soup mix. Also, some herbs would make up for less (or no) sodium: For sure a few bay leaves, and a few tsps of thyme, maybe some italian seasoning, rosemary, and perhaps dill.

Wow, thank you so much for this detailed comment! I am definitely going to try what you suggested next time. The garlic sounds like an incredible addition! I can see why this recipe can be a little extra salty– yes, please feel free to reduce the salt or use low-sodium ingredients. Those are all very good suggestions, thank you! If you are wanting intact slices, you may be better roasting the beef rather than cooking in the Instant Pot. I’m not sure how you could successfully cook it in the IP and get slices. I will have to experiment with it. If you happen to try it out before I do, please come back and let us know what you did to make it a success! Thanks again!

I made this using a 3.7 lb roast. I added some extra broth (since it was larger) and 5 garlic cloves for more flavour. I then pressure cooked the roast for 40 mins, then quick released pressure and added the veggies. Then I cooked it for an additional 30 mins and did a 10 min release. It’s a bit over cooked but shredded nicely. The veggies are still softer than I’d like though:( I also think I could have done with more garlic and black pepper as it was still a bit bland. Maybe some thyme and red wine would help. It was a bit better once topped with gravy. FINAL VEDICT: not bad for my first Instant pot roast but not a make again recipe.

Yes! You can do it with a frozen roast, just add about 20 minutes to the cooking time. Make sure to check with a meat thermometer to be sure that it is cooked all the way through, since cooking time may vary depending on the thickness of your roast. Hope this helps!

My very first attempt at the Instapot – I have been very nervous to try! I had to experiment with the machine as my settings are different, but it gave me a chance to learn a lot more about the machine! Everything turned out AMAZINg!! We enjoy the soft potatoes and carrots, the meat was SO tender and the juice was amazing! I am freezing leftover juice in a ziplock bag for future use as a gravy or just to add flavor to something else. Thank you!

Made this recipe tonight. It was the 1st time using our Instapot! It was a hit! I tweaked the recipe a little with the timing after reading some of the comments. I had a two and a half pound roast and I cooked it with the broth for 35 minutes then added the veggies for 12 minutes. It was perfect. My six-year-old even gobbled everything up!

I used this recipe tonight with a couple substitutions. 1) Replaced one cup of the broth with one can of condensed cream of mushroom soup, 2) used whole carrots cut into large pieces instead of the baby carrots. The carrots were soft, but still intact – delicious!

My carrots and potatoes were really musy. Just wasn’t that good. I used instant pot for 70 minutes and meat was dry. I think my mom uses the onion mix rubbed into the roast. I’m not a fan of this recipe. Moving on to another one.

This is a good way to make machaca (shredded beef) for Mexican tacos or burritos. Cut the roast into two inch chunks, and cook it for 25 minutes with 10 minute natural release. You lose the big impressive roast, but it reduces cooking time and is easier to shred. Ideally, when you serve the shredded machaca,, put it on a hot skillet to sear it before serving. Adds a nice dimension. GrandpaCooks.com

I made a slow cooker pot roast that is almost identical to this one. The only difference is it uses water instead of broth. But I hate having to interrupt gifts to start the slow cooker. Do you think it would be okay if I used water instead of broth? It’s my husbands favorite and I’d hate to screw it up just because I wanted it done quick. I’m new to the instant pot so I’m a little scared. I plan to make a 3 pound roast. Help?!

We haven’t tried using water instead of broth so I can’t speak to how it would affect the taste or texture. I try to test recipes before-hand if they are for a very important event so that I don’t have to stress the day of. I hope this helps!

Pot roast is a Sunday tradition I imagine dates back centuries. Thanks to the Instapot, you can enjoy it with your family even if time is a factor. Who doesn’t like a good chunk of meat with potatoes, carrots, and a couple (small) onion slices surrounding it? When I think Sunday dinner, I think pot roast. I know I’m not alone.

Was amazing. The meat was cooked perfect (70 min). I added extra seasoning and veggies. The only thing I’d do different is add the carrots part way through cooking as mine turned out a bit too soft for our liking. Loved it!

This didn’t turn out for me. Too tough to chew despite following instructions (including natural release). We we so bummed. My guess is from all the liquid, but I genuinely don’t know. Thanks for the tips though!!

As my first recipe using our 6 qt Insta Pot (a Christmas gift), I cooked a 2.75# beef chuck pot roast using the provided recipe. You’re welcome for the honor of being picked as my first. I’ll never forget you.

Based on roast weight, I set the timer for 57 minutes at high pressure (IP pressure not shared in the recipe, so I guessed).

NOTE: The 6qt IP user manual that I read further into AFTER starting to cook, stated to use at minimum, 18 fluid oz. of liquid (for all recipes, ALWAYS) . 2 cups of broth is equal to only 16 oz. of fluid. Hoping the rendered fat and 4 tablespoons of olive oil gets me there.

I’ll follow up with a quick post made review as to doneness and taste. I just wanted to get these items down before I forgot.

This recipe is fantastic. I’m not sure why everyone else is having such an issue with the timing. One hour of pressure cooking for a roast is pretty standard.
Although to be fair, I used cut carrots (large chunks larger than baby carrots and made baked potatoes in the oven while it cooked)
Roast was amazing and flavourful. Don’t forget to season and sear the roast first people! If your meat is turning out bland then season it with a heavy hand. With the addition of the onion mix it is flavour town imho.
Can’t comment too much on mushy vegetables since my carrots were great. I find “one pot” type recipes usually fail in this regard hence my decision to keep the potatoes separate. Also less liquid is absorbed by the potato so roast was especially tender, juicy and plenty of juice left over for a top shelf gravy.
Thanks for the great recipe.

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